First of all, boil bone soup
Never add cold water to the bone soup halfway, otherwise the temperature of the bone soup will drop, which will lead to the rapid solidification of fat and protein, and affect the nutrition and taste of the soup.
Second, fried poached eggs
When the yolk is about to solidify, pour a spoonful of cold water to make the eggs fragrant and tender after cooking!
Third, stir-fry meat.
Pour some water when frying meat, so that the fried meat is more tender and juicy.
Fourth, stir-fry
If you want to add water halfway, it is recommended not to choose cold water. Because after adding cold water, the temperature in the pot will drop. This will prolong the cooking time and make the dishes old and hard;
Five, stir-fried lotus root silk
You can add some water when frying lotus root silk to prevent the color of lotus root silk from turning black;
Six, scrambled eggs
When you beat the eggs, add the eggs and clear water and stir them evenly, then pour them into the pot and stir fry, so that the eggs will taste tender and delicious.
Seven, tofu before the pot.
Soak tofu in boiling water for about 7 minutes before cooking, which can remove the odor of tofu, and then sprinkle some salt into it, which will make tofu very strong and not fragile.
Eight, stewed fish
If you stew fish, it is recommended to use cold water. Stewed fish will not smell like fish. Remember to add enough water at a time. If you add water many times, it will dilute the taste.
Steamed fish or meat
Steaming fish or meat with boiling water will shrink outside because of sudden high temperature, so that the fresh juice inside will not flow out, and the taste will be more delicious after steaming.
Second, the three taboos of cooking water.
1, avoid cooking with hard water.
Water can be divided into soft water and hard water. If the concentration of calcium and magnesium ions (calculated by calcium oxide) in water is greater than 160%, it belongs to hard water. Less than 80% belongs to soft water. Boiling some vegetables with hard water will turn some vegetables into "sawdust" and it is difficult to swallow. It is said that there is a hospitable chef who cooks pea dishes for guests who like peas. After dinner, the pea skin in the dish is hard, hard to bite and chewy, and it becomes a "rubber pea". It turns out that this is caused by hard water: peas and other vegetables are rich in organic acids, which can ionize with calcium and magnesium in hard water to synthesize hard organic acid salts insoluble in water, which greatly reduces the flavor of finished vegetables.
2, stew avoid using cold water.
Use hot water for stew and cold water for bone soup. It turns out that meat tastes delicious because it is rich in "fresh-enhancing substances" such as glutamic acid and inosine. If you stew the meat with hot water, the protein on the surface of the meat can solidify quickly, and the flavor-enhancing substances in the meat are not easy to penetrate into the soup, so the stew is particularly delicious. The purpose of boiling bone soup is to drink soup. Slow cooking with cold water and low fire can prolong the coagulation time of protein, make the fresh-keeping substances in the flesh and blood fully penetrate into the soup and make the soup delicious.
3. Avoid cooking with cold tap water.
More and more residents in China drink chlorinated tap water. If you cook with this cold water directly, the chlorine in the water will destroy a lot of nutrients such as vitamin B 1 in the grain. According to the determination of relevant departments, the loss of vitamin B 1 is directly proportional to cooking time and temperature, which is generally about 30%. If you cook with boiled tap water, you can greatly reduce the loss of nutrients such as vitamin B 1. Because the chlorine in the boiled tap water has evaporated with the steam.
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